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The Professional Chef's Techniques of Healthy Cooking / Edition 1
     

The Professional Chef's Techniques of Healthy Cooking / Edition 1

by The Culinary Institute of America (CIA), Mary Deirdre Donovan, Mary Deidre Donovan, L. Timothy Ryan
 

ISBN-10: 0471288365

ISBN-13: 9780471288367

Pub. Date: 05/28/1997

Publisher: Wiley

Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Using techniques perfected by the chefs of The Culinary Institute of America,

Overview

Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Using techniques perfected by the chefs of The Culinary Institute of America, this book shows you how to make nutrition a natural part of your cooking each and every day.

Product Details

ISBN-13:
9780471288367
Publisher:
Wiley
Publication date:
05/28/1997
Edition description:
Older Edition
Pages:
640
Product dimensions:
8.46(w) x 10.83(h) x 1.10(d)

Table of Contents

THE SEVEN GUIDELINES.

Calories.

Fats.

Carbohydrates.

Protein.

Salt and Sodium.

Vitamins and Minerals.

Beverages.

THE GUIDELINES AT WORK.

Ingredients.

Cooking Techniques.

Menu and Recipe Development.

RECIPES.

Basic Hot Sauces.

Cold Sauces and Relishes.

Appetizers and Salads.

Soups.

Grilling, Broiling, and Sautéing.

Roasting and Baking.

Steaming, Poaching, and Simmering.

Stewing and Braising.

Pasta and Pizza.

Desserts.

Breakfast.

Presentation and Service o f Beverages.

Appendices.

Suggested Sources for Nutrition Information.

Cooking Glossary.

Nutrition Glossary.

Index.

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